Ricotta Cilantro and Roasted Onion Dip

15th Jul 2020

1 lb. fresh ricotta

3/4 cup finely shredded Parmesan cheese

1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

1 garlic clove, finely grated

1/4 Cilantro & Roasted Onion infused Olive Oil

1/4 cup finely chopped mixed chives, parsley, mint, and tarragon.

Kosher salt

Pepper

Pepper flakes - optional

Medium intensity Extra Virgin Olive Oil - for a drizzle on top

2 baguettes

3 tablespoons of Butter infused Olive Oil – for baguette

In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & Roasted Onion infused olive oil until smooth. Scrape into a medium bowl, stir in the herbs and season generously with salt and pepper.

For baguettes (use oven or grill) - Brush the baguettes with Butter infused olive oil. Grill over moderately high heat, turning once, until lightly charred, 3 minutes.

Serve dip in bowl and top with pepper flakes. Add a drizzle of EVOO. Can be served with baguette, or grilled veggies.